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Chloe V.
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Chloe V.

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This is a pillow I made and then colored with fabric markers.
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TheLizardShark's profile photo
 
cool
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Chloe V.

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My Halloween costume.  I'm going as Little Red Riding Hood.  Everything is homemade except for the hood.  My best friend Lily, helped me make it and did my makeup.
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Chloe V.

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Penney in stuff.
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Lucille Villemure's profile photo
 
We love your Penney.  I love the pictures, the props are great.
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Bye summer flowers, Hello fall leaves.
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Handful of delicious wild blueberries. MMmmmm
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Lucille Villemure's profile photoChloe V.'s profile photo
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Lily took the photo
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Chloe V.

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This is a pillow I made and then colored with fabric markers.
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Aww So Cute
Can We Get 222 Likes For This Cutiiee?
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cute :D
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My best friend Lily and I made some long exposure photos!  I stood in the middle of the road holding a string with a whisk full of steel wool in it.  Then, I spun it while Lily set the camera to take these amazing photos!
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Milk Cubes

This beautiful cake love both children and adults, and is also ideal as a holiday dessert. I suggest that you don't replace butter with margarine because it is not nearly as good as butter. Enjoy the magic of chocolate and enjoy your meal ...

Ingredients:

Cake:
5 eggs
5 tablespoons granulated sugar
5 tablespoons flour
5 tablespoons cocoa
5 tablespoons lukewarm water
1 baking powder

Cream:
1 l milk
150 g density (cornstarch)
150 g powdered sugar
200 g white chocolate
250 g butter

Topping:
200 g milk chocolate
150 g butter
4 tablespoons granulated sugar
5 tablespoons milk

1. For the cake mix eggs, sugar, flour, cocoa, warm water and baking soda and pour into a greased and floured baking pan (mine is 20 cm by 33 cm). Bake at 170 degrees for about 20 min.

2.For the cream split liter of milk in two parts,  one part boil with white chocolate and sugar. In the second part of the milk scramble the cornstarch and pour it into the milk cooked  up and cook until thick as pudding. Allow the cream to cool until lukewarm, then add the butter cut into small cubes and mix until a smooth cream.

3. For the topping melt steamed milk chocolate with butter, sugar and milk and stir until smooth.
 
4. Baked and cooled cake split in two parts. Filling is best done in the pan where you baked cake and let cake remain in it until the cream is thickened  and the cake is ready for cutting.
Coat the bottom of the crust with half of white cream. Then pour the cream over the white half the amount of chocolate sauce. Replace with another crust and repeat the same procedure.

Leave in the fridge overnight. The best is when you cut the next day.

Enjoy:-)

photo via: google
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